Trout coulibiac
Coulibiac is a traditional Russian fish pie too good to miss. Flakey trout with rice, lemon and dill is cooked in a delicious puff pastry casing. Serve with salad tossed in a citrus vinaigrette.
Ingredients
- 2 skinless trout fillets
- 250 g rice cooked (100g uncooked rice will make this amount)
- 2 spring onions finely sliced
- 3 eggs 1 beaten for glazing
- zested and juiced lemon
- chopped to make 2 tbsp dill
- 500 g block puff pastry
Instructions
- 1
Microwave the trout on a plate covered with clingfilm for 3 minutes (or steam for 4 minutes). Flake into a bowl and mix with the rice, onion, chopped egg, zest, juice and dill. Season.
- 2
Heat the oven to 200c/fan 180c/gas 6. Roll the pastry out to the thickness of a £1 coin on a floured surface and divide in 2 (divide the pastry first if you are short on space). Lift 1 piece onto a buttered baking tray, spoon the trout mix into the middle and spread to a 10 × 18cm rectangle. Wet a border around the filling, put the other piece of pastry on top, press down around the filling and trim the edges (use these for decoration). Brush with glaze, cut slits in the top and bake for 30 minutes.
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on olivemagazine.com